An elegant dessert worthy of a fine restaurant takes just minutes to prepare. Be sure to make the terrine a day before you plan to serve it so you'll have adequate time to chill it and its raspberry sauce thoroughly.
- 13 oz (410 g) bittersweet chocolate, coarsely chopped
- 4 oz (125 g) butter, at room temperature
- 4 egg yolks
- 2 1/2 oz (75 g) confectioner's sugar
- 1/2 tsp ground cinnamon
- 2 cups (500 ml) heavy cream, chilled
- 2-3 drops vanilla
- Berry Sauce
- 1 cup (125 g) raspberries
- 4 tbsp confectioner's sugar
- 1 tbsp orange juice
Melt chocolate in double boiler or microwave. Add butter and stir until smooth.
In a large bowl, using electric mixer on medium to high speed, beat the egg yolks with the confectioners' sugar and cinnamon until foamy. beat in the chocolate mixture; set aside to cool.
In a mixing bowl, whip the cream; add the vanilla extract and continue to whip until the cream forms soft peaks. Fold it into the chocolate mixture.
Line an 11-inch (28 cm) cake mold with waxed paper and pour in the batter. Cover and refrigerate for 12-24 hours.
To make the sauce, in a food processor, puree the raspberries. Pass through a fine meshed sieve into a bowl; discard the seeds. Stir in the sugar and the orange juice. Cover and refrigerate.
To serve, unmold. Serve sliced, with the sauce.